In a large mixing bowl, mix icing and powdered sugar until stiff enough to handle by hand.
Place powdered sugar on aluminum foil and knead mixture.
Flatten mixture by hand.
Spread peanut butter.
Roll to form log.
Chill 1 hour.
Cut into 1/2-inch slices.
Mix peanut butter, sugar and egg in bowl thoroughly, blending all sugar into peanut butter. Roll into balls and place on cookie sheet, coated with Pam cooking spray.
Put in oven at 350\u00b0 for 8 to 10 minutes.
Place Kisses or Hugs on top. Let cool 10 minutes.
owl.
Than add the butter and slowly add drops of
Cook sugar, water, salt and syrup until it forms a hard ball in cold water.
Pour into 3 beaten egg whites and beat until creamy.
Add 1/2 tsp. vanilla.
Spread on buttered foil or dampened cloth. (I use buttered foil.)
Let set a few minutes, spread with peanut butter, roll up into a roll.
After it is cool, slice into desired thickness.
Refrigerate.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Cream butter and milk; add vanilla and sifted sugar.
Roll out on biscuit board 1/2-inch thick.
Spread with peanut butter. Roll up like jelly roll.
Put in refrigerator until firm enough to cut.
Dissolve sugar, syrup and salt in the hot water. Cook, without stirring, to firm-ball stage. Remove from heat and pour gradually over stiffly beaten egg whites. Add vanilla, beating constantly, until mixture has lost its gloss. Spoon out on wax paper sprinkled with confectioners sugar. Press out with hand, then spread peanut butter. Roll up and wrap in wax paper and foil. Refrigerate.
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
In a bowl combine the peanut butter with confectioners sugar and graham
Preheat oven to 350\u00b0.
Combine milk, peanut butter, egg and vanilla.
Beat until smooth.
Add biscuit mix and mix well. Chill 1 hour.
Shape into 1-inch balls.
Roll in sugar.
Place 2 inches apart on ungreased baking sheet.
Flatten with fork.
Bake 6 to 8 minutes or until lightly brown.
You can make Peanut Blossoms from this recipe.
Follow directions as directed except do not flatten.
Bake as directed.
Press a solid milk chocolate candy drop in center immediately after baking.
Preheat oven to 350 degrees (325 for glass pan).
In 13x9x2-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over melted butter.
Top evenly with the coconut, then sweetened condensed milk.
Bake for 25 to 30 minutes or until lightly browned.
In small saucepan over low heat, melt the chocolate chips with peanut butter. Spread evenly over hot coconut layer.
Cool 30 minutes, then chill. Cut into bars.
Store cookie bars loosely covered at room temperature.
Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
Refrigerate at least 8 hours. Store in fridge.
ridge while making the peanut butter filling.
PEANUT BUTTER FILLING:
In a
Flatten bread with rolling pin.
Spread with peanut butter and roll up.
Preheat oven to 375\u00b0.
Mix milk and peanut butter until smooth. Add biscuit mix and vanilla, mix well.
Roll into 1-inch balls. Roll in sugar.
Place 2 inches apart on lightly greased pan.
Mark with fork.
Bake 6 minutes or until lightly brown (do not overbake).
Cool.
Let butter, peanut butter, eggs and buttermilk warm to room temperature for easy mixing (butter should be very soft).
Preheat oven to 350\u00b0.
In a large mixer bowl, beat milk, peanut butter, egg and vanilla until smooth.
Add biscuit mix. Mix well.
Chill 1 hour.
Roll 1-inch ball and roll in sugar. Flatten with fork.
Cook 6 to 8 minutes.
Melt chocolate and shortening over warm water (turn fire off before adding chocolate) in double boiler.
Add the peanut butter. Stir well.
Pour into a 9-inch wax paper lined dish. Cut when cool.
May use dark, white or butterscotch coating chocolate for this recipe.
Combine eggs and sugar until blended; add peanut butter and mix well.
Roll into balls (size of walnuts).
Place on greased cookie sheet.
Flatten with fork.
Bake 12 to 15 minutes in preheated oven at 325\u00b0.
Yield:
5 dozen cookies.
Mix ingredients and bake according to box instructions in a cookie sheet or jelly roll pan, 11 x 17-inch.
Baking time should be on box (usually 25 minutes).
When cake is done and still hot, spread peanut butter on top.
(Peanut butter will melt and spread easily.)
Cool cake until peanut butter sets.
Frost cake with the chocolate icing.